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Rajma Curry/Red Kidney Beans Curry
 My hubby loves paratha, chapathi and poori, with the last one being his favorite. He is very happy if I make channa or rajma. He will eat it 3 times a day without complaining if I let him. On a weekend visit to the Indian store, I have seen some fresh methi leaves, which I bought with the intention of making methi paratha. Also I had not made rajma for a long time. So I decide to make the Rajma ? Paratha combo. I always remember an interesting story told by my friend while seeing the rajma. The story goes like this, during their hostel life in Roorkee, hostel menu always included rajma. They started to hate it as it becomes everyday dish. At that time, their corridors and buildings were inhabited by lot of pigeons, which always made noise, and dirtied the places. One fine day one of the guys got an idea to catch and cook the birds. Among them, one person would clean the bird; other would put masala and the third would cook the bird in their hostel room. Within a month the entire hostel campus was devoid of pigeons. The hostel warden finally got a wind of what was going on and caught the guys red-handed while cooking birds. Next day onwards they were back to eating the old faithful rajma. What you need  Red Kidney beans /Rajma: 2 can Onion: 1 no (finely chopped) Tomato: 4 no Garlic: 3 cloves Ginger: 1 inch piece Green chili: 1 no (I used Serrano pepper) Cinnamon: 1 inch piece Cloves: 6 no Cardamom: 3 no Fennel Seeds: ½ teaspoon Turmeric powder: ¼ teaspoon Chili powder: 1 teaspoon Salt: ½ teaspoon or to taste Olive oil: 1 tablespoon Water: 2 cups Milk or heavy cream: ¼ cup  How I made Boil tomatoes for 3 minutes in a boiling water and remove the skin and seeds and make a puree of them and keep aside. Grind the fennel seeds, cinnamon, cloves and cardamom to fine powder and keep aside. Wash the kidney beans in running water and keep aside. Heat oil in a thick bottomed pan or sauce pot and add onion and green chilies. Fry onion until it change color or it become translucent (in a 6-7 minutes). Add ginger-garlic paste and fry them for another 2 minutes. Add tomato puree to onion-ginger-garlic mixture and fry till excess water evaporates( 4 minutes) . Add turmeric powder, chili powder, salt, ground spice mixture and fry for another 2 minutes. Add washed kidney beans to this and mix everything until masala well coated and add 2 cups of water and let it boil for 6 minutes. Check salt and spices. Add milk or cream and simmer it for another 2 minutes and switch off the flame. Enjoy with warm paratha or chapathi or poori Preparation time: 35 minutes Yield: 6 serving Verdict: Yummy Will you make it again: I will I am sending this delcious Rajama curry to JFI: Fennel Seed Event hosted by Siri originally started by Indira My Legume Love Affair Edition : 20 event hosted by Rachel originally started by Susan EFM Paratha and Gravies series hosted by Srilekha Swathi 
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